| 34 Chili with a Little Touch of Sweetness |
On January 28, 1975 the Chicago Bears drafted Jackson State Tiger’s running back, Walter Payton
and Chicago Bears football would never be the same. Known as ‘Sweetness’ in the league, a
nicknamed he earned at Jackson State, Payton lived life large on and off the field. In 1996 he co-
founded the Roundhouse, a restaurant and brewpub that sports a lot of his memorabilia. This chili gets
its sweetness from Roundhouse root beer and honors both the man, his legacy and his southern roots.
It’s a thick chili best served over hot biscuits, a true comfort food for a cold Chicago day.
Level of Difficulty: Easy
Serves 4-6.
Lineup:
1 pound bacon, diced
1 large onion, diced
3 pounds lean pork, cut in small cubes
1 bottle ( oz.) Roundhouse or other root beer
1 (28 oz.) can crushed tomatoes
3 tablespoons honey
2 tablespoons molasses
2 tablespoons apple cider vinegar
1 tablespoon ancho or regular chili powder
1 teaspoon kosher salt
1 teaspoon Smokehouse black pepper
Playbook:
In a large stockpot over medium-high heat, brown the bacon and onion together until the bacon is crisp
– about 20 minutes. Remove bacon and onions from stockpot and discard grease except for 2
tablespoons. Reserve bacon and onions.
Brown the pork cubes in reserved grease over medium-high heat. Return bacon and onions to pot. Stir
in root beer, tomatoes, honey, molasses, apple cider vinegar, chili powder, salt and pepper. Bring to a
boil, then reduce heat to low and simmer for 30 minutes. Serve over hot biscuits.
Special Teams:
Buttermilk Biscuits
Roundhouse Root Beer
and Chicago Bears football would never be the same. Known as ‘Sweetness’ in the league, a
nicknamed he earned at Jackson State, Payton lived life large on and off the field. In 1996 he co-
founded the Roundhouse, a restaurant and brewpub that sports a lot of his memorabilia. This chili gets
its sweetness from Roundhouse root beer and honors both the man, his legacy and his southern roots.
It’s a thick chili best served over hot biscuits, a true comfort food for a cold Chicago day.
Level of Difficulty: Easy
Serves 4-6.
Lineup:
1 pound bacon, diced
1 large onion, diced
3 pounds lean pork, cut in small cubes
1 bottle ( oz.) Roundhouse or other root beer
1 (28 oz.) can crushed tomatoes
3 tablespoons honey
2 tablespoons molasses
2 tablespoons apple cider vinegar
1 tablespoon ancho or regular chili powder
1 teaspoon kosher salt
1 teaspoon Smokehouse black pepper
Playbook:
In a large stockpot over medium-high heat, brown the bacon and onion together until the bacon is crisp
– about 20 minutes. Remove bacon and onions from stockpot and discard grease except for 2
tablespoons. Reserve bacon and onions.
Brown the pork cubes in reserved grease over medium-high heat. Return bacon and onions to pot. Stir
in root beer, tomatoes, honey, molasses, apple cider vinegar, chili powder, salt and pepper. Bring to a
boil, then reduce heat to low and simmer for 30 minutes. Serve over hot biscuits.
Special Teams:
Buttermilk Biscuits
Roundhouse Root Beer
